elote

Do you guys know about elote? Here in Texas we're obsessed with this stuff. People will set up a stand at a gas station, in a random parking lot, wherever, and sell little cups of this goodness. It's creamy, it's corny, and it's SO addicting.

This would make the perfect Superbowl dip, and it's a great change of pace from the usual dip suspects (though don't get me wrong -- those are more than welcome, too). You can totally use frozen corn like I did here since we're in the dead of winter, but don't miss out on making this again with fresh summer corn. Heavenly!

P.S. Make sure to check out the links below for more great game day recipes!

Elote (adapted from The Elote Cafe Cookbook)
serves 4-6

6 ears of corn (or, if using frozen corn, 4 1/2 cups)
1 cup plain Greek yogurt
1 tablespoon hot sauce (I use Cholula)
juice of 1 lime
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
dash of cayenne
1/4 cup chicken stock
1/4 cup crumbled cotija or feta cheese, for garnish
cilantro, for garnish
chili powder, for garnish

Roast the corn in its husks over a grill or in your broiler until it's well-charred. Set aside until cool enough to handle, then shuck and cut the kernels off the cobs. (skip this step if using frozen corn)

Mix the Greek yogurt, hot sauce, lime juice, salt, pepper, sugar, cayenne, and chicken stock in a pan over medium heat. Add the corn kernels and warm through. Pour into a bowl and garnish with cheese, cilantro, and a bit of chili powder. Serve with tortilla chips, and enjoy!

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black bean and corn enchilada stack

Happy Monday, y'all! I'm home again today from school (not complaining) because of this crazy, icy weather we've been having. I know that those of you who live up north are probably laughing at us right now, but just remember that here in Texas we get over 50 days of 100+ degree weather every year... so we get a pass when the cold finally hits. :)

As promised, here's another fast, easy supper for you guys. This one is a total no-brainer that I just made up on the fly as I was trying to use up what's left in our pantry and fridge. I knew I'd like it because I love all the ingredients, but it turned out even better than I expected! We absolutely loved this, and it made great leftovers for dinner the next day as well. During this hectic season, doesn't a delicious, no-brainer dinner sound just right?

Black Bean and Corn Enchilada Stack
4-6 servings

you'll need:
2 (15 oz.) cans of black beans, drained and rinsed
1 (15 oz.) can of red enchilada sauce
1 cup frozen corn
4 jalapenos, seeded and diced
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of cayenne pepper
1 cup shredded pepper jack cheese
12 corn tortillas
sliced green onions, for garnish

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray.

In a large bowl, combine black beans, 1 cup enchilada sauce, corn, jalapenos, salt, chili powder, garlic powder, cayenne, and 1/2 cup cheese.

Pour a bit of enchilada sauce into the bottom of your baking dish, swirling to coat. Place a layer of 4 corn tortillas on top. Add 1/2 of the black bean and corn mixture on top. Repeat. Add a final layer of tortillas, then top with remaining enchilada sauce and cheese.

Bake for 20-25 minutes, until hot and bubbly. Allow to stand for about 5 minutes before serving. Garnish with green onions if desired.

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polenta tamale pie

Y'all okay with another Tex-Mex recipe today?

I didn't intend to make this an unofficial Tex-Mex week, but that's just the way things happen in our house sometimes. What can I say? I'm a San Antonio girl, through and through. We can't get enough of these spicy, cheesy flavors!

This tamale pie is crazy good! And by using a rotisserie chicken and prepared polenta, it's a much easier way to get all those delicious tamale flavors without all the work. :)

Polenta Tamale Pie
serves 4

you'll need:
1 lb. cooked and shredded chicken breasts
3/4 tablespoon chili powder
1 1/2 teaspoons cumin
1 (14 oz.) can red enchilada sauce
1 (14 or 15 oz.) can refried pinto beans
3/4 cup chicken broth
1-pound roll prepared polenta, sliced into thin rounds
1 cups shredded pepper jack cheese
handful of cilantro, roughly chopped

Preheat oven to 350 degrees F.

In a large skillet over medium-high heat, add chicken, chili powder, cumin, enchilada sauce, beans, and broth. Stir together and simmer until the mixture thickens, about 10 minutes. Taste for seasoning and add salt and pepper as necessary.

Spray a 9 or 10-inch pie pan with cooking spray. Lay half of the sliced polenta in dish. Top with chicken and bean mixture. Top with 1/2 cup cheese, then remaining polenta. Add remaining 1/2 cup cheese.

Bake for 30-35 minutes, until sauce is bubbling and cheese is beginning to brown. Sprinkle cilantro on top. Allow pie to cool for at least 5 minutes before slicing and serving. Enjoy!

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crockpot dr. pepper brisket tacos

Back to Monday, y'all. Happily, I have the perfect weeknight (or any night) meal that requires about 2 minutes of prep and leaves you with a super satisfying dinner!

We all know the crockpot is a lifesaver when you've got a busy schedule, and this meal is no exception. All you need to do is season the meat, put it in the crockpot with Dr. Pepper, and 8 hours later you'll be in complete bliss.

I used Dr. Pepper for my brisket because 1. I'm a Texan, 2. I went to Baylor, and 3. it's delish. But, if you'd rather, feel free to substitute cola or root beer. (just don't use diet!)

Let your crockpot take care of dinner tonight - you'll be so happy you did.

Crockpot Dr. Pepper Brisket Tacos

you'll need:
2-3 lbs. beef brisket
kosher salt and pepper
1-2 tablespoons chili powder
6 cups Dr. Pepper
for serving: tortillas, sliced avocados, pico, lime wedges

Rub down brisket with a generous amount of salt, pepper, and chili powder on both sides. Place brisket fat side up in your crockpot. Pour Dr. Pepper over. Cook on low for 8-10 hours.

When brisket is done, remove from crockpot and cover it with foil to rest for 15-20 minutes. Discard crockpot liquid. Once the brisket has rested, slice or shred it and serve with tortillas, avocado, and pico as desired. Enjoy this incredibly simple, incredibly delicious meal!

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creamy avocado and corn quinoa salad

As promised... more corn!

With the official start of school next week, I'm going back to packing my lunch every day. While this can sometimes get a little monotonous, it's salads like this one that get my through the whole week without boring me one bit.

In fact, I've been making this salad all summer long and haven't tired of it yet. The creaminess comes from a dressing of avocado and lime, and the raw corn and green onions give it a great crunch. With a little cheese and quinoa to bulk it up, this is a pretty perfect meal all around.

This is a fantastic meal on its own, and we've also enjoyed it as a side for dinner with tequila-lime chicken - also great!

Creamy Avocado and Corn Quinoa Salad (adapted from What's Gaby Cooking)
makes 4-6 servings

you'll need:
1 cup cooked red quinoa
4 ears of corn, kernels removed (about 3 cups if you're using frozen)
1 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful cilantro, chopped
2 limes, juiced
2 tablespoons feta, crumbled
1/2 teaspoon chili powder
1/2 cup shredded pepper jack cheese
1 avocado
salt and pepper

In a large bowl, mix together the quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, feta, chili powder, and pepper jack.

Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender with the remaining lime juice. Blend until smooth. If necessary, add 1-2 tablespoons of water to thin it out to the consistency of mayonnaise.

Pour the avocado dressing into the bowl and toss until well combined. Taste for seasoning and add salt and pepper as necessary. If desired, garnish with a bit more feta and cilantro. Enjoy!

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hatch chile beef enchiladas with avocado salsa

I have always either been a student or a teacher, so my years really feel like they begin again in August. Since I'm a huge nerd and have always loved school (hence never really leaving), this time of year is always super exciting for me. A fresh start, renewed enthusiasm, brand new faces... and can't forget the joy of school supplies shopping. Who doesn't love new school supplies?!

This time of year is also exciting for me because I can finally get my favorite Hatch chiles again! Here in Texas, we're only able to get these from early August to the beginning of September usually. My favorite local grocery store even holds a Hatch Chile Festival every year in their honor! If you've never had Hatch chiles, you must try them if you can find them!

I used my first Hatches to make these enchiladas. These were a major hit around here. My husband has requested that I make these as often as possible! Super tender BBQ beef made in the crockpot and the easiest tomatillo-avocado sauce poured over the top makes these out of this world delicious.

Hatch Chile Beef Enchiladas with Avocado Salsa
makes 12 enchiladas

you'll need:
1 lb. shredded beef (for meals like this I use this simple method; you can also cheat and pick it up from your local BBQ restaurant!)
1 tablespoon canola oil
3 Hatch chiles, seeded and chopped (If you can't find Hatch, substitute 2 seeded and chopped jalapenos)
1/4 cup chopped green onions
3 garlic cloves, minced
2 cups freshly shredded pepper jack cheese (I found a Hatch chile jack at Whole Foods - delicious!)
1 (16 oz.) jar of tomatillo salsa
1 large avocado, peeled and pitted
juice of 1 lime
salt and pepper
12 tortillas (I used homemade flour tortillas - just make sure you use good quality!)
handful of chopped cilantro, for serving

Preheat oven to 400 degrees F.

Heat canola oil in a large skillet over medium-high heat. Add chiles and green onions and cook until softened, about 5 minutes. Add garlic and cook 1 more minutes. Transfer to a large bowl. Add beef and cheese to the bowl and toss to combine everything together.

To a blender, add tomatillo salsa, avocado, and lime juice. Blend until completely smooth. Taste for seasoning and add salt and pepper as needed.

Pour a bit of the salsa into the bottom of a baking dish (I used two 8x8 dishes for this recipe) - just enough for a light layer over the bottom. Now, assemble the enchiladas by placing a bit of the beef/pepper/cheese mixture, then rolling them tightly. Place seam side down into dish. Repeat with the rest of the mixture and tortillas.

Once all the enchiladas are assembled, evenly pour the remaining avocado salsa over the top. Sprinkle the top with the remaining cup of cheese. Bake for 25-30 minutes, until the cheese is bubbly and beginning to brown. Allow to stand for 5 minutes before serving.

Serve with chopped cilantro and whatever else you like - and enjoy!!

P.S. Don't forget to enter to win the cutest tea towel from Sunday Drive Designs! Giveaway ends this Friday!

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mushroom, potato, and chorizo tacos

It's hereeeee! We're leaving for Paris!!! Can you tell I'm a little bit excited?

This will be my last post for a couple weeks, but I'm thrilled to have some fabulous guest posts from some amazing ladies coming your way while I'm gone. Seriously, y'all, do not miss these!

You know I had to give y'all some Tex-Mex before I go. And given my obsession with all things Tex-Mex, you can trust me when I say these tacos are amazing. The chorizo gives the mushrooms and potatoes such good flavor, and garnished with a little guac and fresh lime juice sends them over the top. Make these as soon as possible!

P.S. Thank you to everyone who emailed me their recommendations for Paris! Y'all are the best!

Mushroom, Potato & Chorizo Tacos (from What's Gaby Cooking)
makes 12 tacos

you'll need:
2 medium red-skin potatoes cut into 1/2-inch cubes
1/2 lb. chorizo, casings removed
1 small onion, chopped
1 1/4 cups sliced cremini mushrooms
12 small corn tortillas
scallions, guacamole, and lime wedges, for serving

In a medium pot, add potatoes and water about 1 inch above the potatoes. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and set aside.

Heat a large skillet over medium heat. Add the chorizo and onion and cook for 10 minutes, stirring and breaking up sausage. Add the mushrooms and cook for another 5 minutes. Add the potatoes and stir to combine. Let cook for 5-7 minutes, until the potatoes are getting golden brown.

Warm tortillas between damp paper towels in the microwave, or in a 350 F oven wrapped in aluminum foil. Fill tortillas with mixture and top with scallions and guacamole. Squeeze fresh lime juice over the top and enjoy!

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baked green chile turkey tacos

Happy Monday, dears! How was your weekend? Unfortunately, I spent most of mine lying in bed sick, but on the bright side, it gave me the time to read a gorgeously written book that I can't get out of my head (we'll talk about that another time). Now I'm looking forward to the week ahead, enjoying my summer vacation with some time by the pool, cooking projects, and, of course, The Bachelorette tonight!

This isn't our first time with baked tacos. We've been here before. And we'll surely be here again, since any time I ask Miles what I should cook for dinner, some version of these is always requested. And since they are so delicious and couldn't be easier, I'm more than happy to oblige.

Baked Green Chile Turkey Tacos
makes 8 tacos

you'll need:
olive oil
1 lb. ground turkey
1 (4 oz.) can green chiles
1 (4 oz.) can diced black olives
1/2 red onion, diced
2 tablespoons taco seasoning
1/2 cup shredded pepper jack cheese
8 taco shells
chopped green onions, for serving

Preheat oven to 400 degrees F.

In a large skillet, heat a bit of olive oil over medium high heat. Add turkey and cook until browned and done, about 7-10 minutes. Add green chiles, black olives, red onion, and taco seasoning. Stir and cook for another 3-4 minutes.

Line up taco shells standing up in an 8x8 dish (if all your shells don't fit, use a 9x13 dish instead). Divide turkey mixture among taco shells. Sprinkle pepper jack on top of each taco and bake for 10 minutes. To serve, sprinkle with chopped green onions and whatever else you like!

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fiesta quinoa bowl

Life right now... it's a little insane.

As a teacher, May is always the craziest month. It's full of programs, field trips, final tests and, of course, the anticipation of summer ahead.

It's easy, no fuss dishes like this one that help me out in May. This Mexican-inspired vegan dish is simple and delicious, and perfect for healthy lunches all week long.

Here's to feel-good food and powering through!

Fiesta Quinoa Bowl
serves 4

you'll need:
2 tablespoons olive oil
1 chopped small onion
1 chopped red bell pepper
1 seeded and chopped jalapeno
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
dash of cayenne
1 (15 oz.) can of black beans, drained and rinsed
1/2 cup frozen corn
1 cup quinoa
2 cups vegetable broth
salt and pepper to taste
for serving: lime wedges, cilantro, sliced jalapenos (optional)

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper, jalapeno, and spices. Cook for 3-4 minutes, until onions and peppers are softening. Add black beans, corn, quinoa, and vegetable broth and turn the heat up to high. Bring to a boil, then reduce to low heat to simmer. Cook uncovered until the broth is absorbed and the quinoa is cooked, about 20 minutes. Check for seasoning and add salt and pepper to taste. Serve with lime wedges, cilantro, and sliced jalapenos, and enjoy!

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cinco de mayo recipes!

Sunday is Cinco de Mayo! Are you ready? I'll take any excuse to indulge in excessive amounts of guacamole. Here are some ideas for a whole day of feasting on Cinco de Mayo!

Buenos Dias!

Green Chile Cheddar Drop Biscuits

Mexican Breakfast Pizza

Chipotle Pepper Jack Scones

Green Chile Quiche

Snacks and Appetizers

Mexican Camp Bread

Chorizo and Peppers Quesadillas

Baked Jalapeno Poppers

Meal Ideas!

Mexican Pasta Bake

Lightened Up Neiman Marcus Tortilla Soup
Slow Cooker Ranch Chicken Tacos

Chorizo and Jalapeno Pizza

Baked BBQ Ranch Turkey Tacos

Chicken and Avocado Enchiladas

Slow Cooker Enchilada Soup

Green Chile Brisket Enchiladas
Baked Turkey Taquitos

Something Sweet!

Dulce de Leche Sandwich Cookies

What about you? Are you cooking up anything for Cinco de Mayo?

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green chile chicken hash with garlic dressing

It's not much of a looker, I know. But I am telling you, this is so absolutely delicious, it won't be on your plate long enough to care what it looks like.

Full disclosure, there are several components to this recipe, and you're going to have kind of a lot going on at the same time. But! Just read through the recipe completely before you begin in order to get organized and cut your work time down. Because the quicker you get this done, the sooner you can eat!

Green Chile Chicken Hash with Garlic Dressing (adapted from Bobby Flay)
serves 4

for the dressing, you'll need:
1/2 cup nonfat Greek yogurt
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 cloves garlic, smashed and chopped to a paste
salt and pepper to taste

for the hash, you'll need:
2 poblano chiles, stemmed
canola oil
salt and pepper
2 lbs. russet potatoes, scrubbed
1 lb. chicken breast, cut into small pieces
1 small head radicchio, thinly sliced
3 green onions, thinly sliced

First, make the dressing. Whisk together yogurt, vinegar, mustard and garlic in a bowl. Season with salt and pepper to taste. Let sit in the refrigerator while you make the rest of the dish.

Preheat oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and pepper. Put the poblanos on a foil-lined baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes. After it has steamed, remove the skin and seeds (it should fall off easily if you run it under cold water). Thinly slice poblanos and set aside.

While the poblanos are roasting, put the potatoes in a large saucepan and cover by at least 2 inches of water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meet no resistance, about 25-30 minutes, depending on the size of the potatoes. Drain and let cool for at least 5 minutes on a cutting board. Cut potatoes into a 1-inch dice.

While poblanos are roasting and the potatoes are boiling, get the chicken cooked! Heat a bit of canola oil in a large skillet over medium-high heat. Add chicken and cook for a couple minutes on each side, or until completely done. Set aside.

Back to the potatoes: In the same skillet you cooked the chicken in, heat a few tablespoons of canola oil over high heat until the oil begins to simmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed.

Time to put it all together! Transfer the potatoes to a bowl and add the chicken, chopped poblano chiles, sliced radicchio and dressing and stir gently to combine. Fold in the green onions and serve!

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simple crockpot pulled pork

Here it is, y'all! My go-to pulled pork recipe. There are a million ways to cook pulled pork, and I have tried a LOT of them. But this one really is it. I've made it several times and used for tacos, quesadillas, sandwiches, nachos, eating cold in front of the refrigerator... and it works beautifully for all of those.

You might think I've forgotten something because there's no liquid added to the crockpot with the pork. But nope! The pork will cook slowly enough in the crockpot to release its own juices, and that'll be plenty of moisture.

Easy, spicy, delicious. Let's go!

Easy Crockpot Pulled Pork
serves 6-8

you'll need:
3 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon brown sugar
2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
2 to 2 1/2 lbs. boneless pork shoulder roast
2 tablespoons canola oil

Combine all of the spices together in a small bowl. Pat meat dry with paper towels, then rub the spice mix all over. Keep leftover spice mix aside for later.

Heat oil in a large skillet over medium-high heat. Sear pork on all sides for about 1-2 minutes per side. Transfer pork to slow cooker and sprinkle remaining spice mix over the top. Cook on low for 6-10 hours.

After pork has cooked, remove from slow cooker and cut into small pieces or shred with two forks. Pork should be falling apart and impossible to resist.

Now serve however you like! Like I said, we've used this for tacos, quesadillas, sandwiches and nachos. This would also be awesome in enchiladas or over polenta. Get creative!

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baked bbq ranch turkey tacos

Easy, crowd-pleasing, delicious? I got ya covered.

Tacos are a no brainer when it comes to simple, happy food. And these tacos, with a little BBQ twist? Oh, yes please.

You can certainly skip the baking step in this recipe and just serve as usual. But the baking step just kind of bring everything together, melting the cheese perfectly and crisping up the shell awesomely. So, if you have the time and self-control, do bake these. I love this method! I think you will too.

Baked BBQ Ranch Turkey Tacos
makes 6 tacos

you'll need:
1 tablespoon olive oil
1 lb. ground turkey breast
2 tablespoons ranch seasoning (If you're using a ranch seasoning packet rather than homemade, still measure out 2 tablespoons so as not to overwhelm the poor turkey with too much seasoning.)
1 1/2 cups BBQ sauce (I use this one)
6 crispy taco shells
2 cups shredded sharp cheddar cheese
avocado and sour cream, for garnish

Preheat oven to 400 degrees F.

In a large skillet, heat olive oil over medium high heat. Add turkey and begin to break up and cook. Add ranch seasoning. Cook turkey until thoroughly done, then lower heat and add BBQ sauce. Stir and simmer for 3-4 minutes.

Line up taco shells standing up in an 8x8 dish. Divide turkey among taco shells. Sprinkle cheese on top of each taco and then bake for 10 minutes.

Serve with sour cream and chunks of avocado to garnish. Hope y'all enjoy!

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chorizo and peppers quesadillas

This is one of those meals that I think I could probably eat every. single. day. And maybe that's because we ate this for like, 3 days in a row.

Quesadillas are one of my favorite things to make because they're so quick, versatile, and deeeelicious. This one, with flavorful chorizo and spicy peppers, is a new favorite. And with avocado and feta sprinkled on top, well... that just makes everything better.

Chorizo and Peppers Quesadillas
makes 2 quesadillas

you'll need:
1/2 lb. chorizo
1 poblano pepper, seeded and chopped
1 fresno pepper, seeded and chopped
4 oz. pepper jack cheese, shredded
4 flour tortillas
a little butter for toasting
for garnish: chunks of avocado, crumbled feta

Brown chorizo in a skillet over medium high heat (you don't need to add any oil or butter- the chorizo has enough fat to cook down on it's own). Once chorizo is cooked through, remove and set aside on a paper towel-lined plate to drain. Add peppers to skillet and cook for about 4 minutes, until softened and a bit charred. Remove and set aside with chorizo.

Add a bit of butter to the skillet. Once it's melted, place 2 tortillas down, covering each with some cheese, then evenly distribute the chorizo and peppers on top. Sprinkle the rest of the cheese on and top with remaining tortillas. Cook until the bottom is crispy and golden brown (2-3 minutes), then flip and cook for another couple minutes.

Remove quesadillas and cut into fourths. Sprinkle avocado and feta over the top, and enjoy!

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baked buffalo chicken taquitos

Happy Friday, friends! Here's a perfect Super Bowl snack. Or dinner tonight. Or really anytime. Because, with only 5 ingredients, they are incredibly easy. And, with the sauce and blue cheese, they are incredibly delicious.

Baked Buffalo Chicken Taquitos
makes 12 taquitos

you'll need:
1 lb. cooked chicken breasts, shredded
1/2 cup buffalo wing sauce (I use Frank's), plus more for drizzling
4 green onions, thinly sliced
1/3 cup blue cheese crumbles
12 corn tortillas
canola oil, for brushing

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

In a bowl, combine chicken, buffalo sauce, green onions, and blue cheese. Heat tortillas between damp paper towels in the microwave for about 30 seconds (this will get them soft and prevent them from breaking when you roll them up). Spoon a bit of the chicken mixture into each tortilla and roll tightly. Place each one seam side down on the baking sheet. When all your taquitos are rolled, brush them lightly with canola oil to help them crisp up nicely.

Bake for 20-25 minutes, until taquitos are crispy. Allow to cool for about 5 minutes before serving. Drizzle a little more sauce on top and sprinkle with green onions. Dip into ranch, blue cheese dressing, guacamole... whatever you like!

Hope y'all enjoy! Have a fabulous weekend. :)

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chicken and avocado enchiladas

What are your favorite things to cook?

I love making biscuits. Sometimes I call them scones.

Anything that needs yeast is fun because you get to see the dough double in size. It's ALIVE.

Risotto is good because it gets you out of doing anything else around the house. You can't take your eye off of it, so sorry but someone else is going to have to fold the laundry! Would if I could!

Also, as you might have suspected, enchiladas. Rolling them up into cute little cigars is part of the reason, but most of all because if you cook enchiladas, you get to EAT enchiladas. And that's always a beautiful thing.

You might be looking at this photo and wondering where the avocado is. Well, my darlings, it's baked inside! Warm avocado inside your enchiladas will rock your world. It can't not.

Chicken and Avocado Enchiladas
makes 6 enchiladas

you'll need:
1 lb. cooked chicken breasts, shredded
1/2 cup chopped onion
1 chopped serrano pepper
1 can red enchilada sauce (I use this one)
6 corn tortillas (or whatever kind you like)
1 large avocado, sliced
1/2 cup shredded pepper jack cheese

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray and set aside.

Combine chicken, onion, pepper, and 1/2 cup enchilada sauce in a bowl. Heat tortillas between damp paper towels in the microwave for about 30 seconds (this helps to soften them so they don't break as you're rolling).

Pour about 1/2 cup enchilada sauce on the bottom of the baking dish. To assemble each enchilada, spoon a bit of the chicken mixture into a tortilla, top with a slice or two of avocado, and roll. Place seam side down in the baking dish. Repeat until all the enchiladas are made. Pour remaining enchilada sauce over the top, then sprinkle with cheese.

Bake for 25-30 minutes, until cheese is bubbly. Allow to sit for a couple minutes before serving, and enjoy!

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chorizo and jalapeño pizza + my favorite pizza sauce ever

when miles and i were in santa fe a couple weeks ago, we ate a pizza with a rich, spicy sauce and chorizo so good i wanted to cry. so for an at-home date night the other night, i was determined to recreate this insanity as best i could. and, we were pretty happy with the result!

the key to this pizza is two-fold:

1. use really good chorizo. i got ours from whole foods. and after tasting the perfection that is chorizo on pizza, i really can't imagine going back to regular sausage on our pizza. this was THAT GOOD.

2. the sauce. i tried my best to mimic the sauce we had in santa fe, which was super rich, very slightly sweet, and good and spicy. i've been known to just use a jar of marinara for pizza sauce, but i promise this is barely more work than opening a jar, and it was SO much better.

my favorite pizza sauce ever
perfect amount for 1 pizza (next time i'll double the recipe and keep the leftovers in the fridge for last minute pizza needs!)

you'll need:
1 (6 oz.) can tomato paste
5 oz. warm water (i stuck mine in the microwave for 60 seconds)
3 tablespoons grated parmesan cheese
3 garlic cloves, minced
1 tablespoons honey
3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes (or more to taste)
salt to taste (you need a good amount to balance the sweetness of the honey)

in a small bowl, combine all ingredients, mixing very well. cover and keep in refrigerator at least 30 minutes before using, so that flavors can develop. taste for seasoning before spreading on pizza, adding salt and red pepper flakes as necessary.

chorizo and jalapeno pizza
serves 2-3

you'll need:
1 pizza dough (i used this recipe)
prepared pizza sauce (recipe above)
1/2 lb. chorizo
1 large jalapeno, thinly sliced
8 oz. fresh mozzarella, thinly sliced
1-2 tablespoons olive oil

preheat oven to 500 degrees F.

in a large skillet, cook chorizo until crumbly and completely done. set aside on paper towels to drain.

roll out pizza dough on a pizza stone or cookie sheet until it's at your desired thickness (i like a very thin, crispy crust!). spread pizza sauce evenly over dough, then top with slices of mozzarella. next, add jalapeno slices and chorizo. brush edges of pizza crust with olive oil. bake for 12-15 minutes, until crust is golden and the cheese is bubbly. allow to sit for a couple minutes to cool slightly before cutting into slices and serving.

enjoy our new favorite pizza!!!

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mexican camp bread

hellooooooo, super easy and yummy bread. you are my new best friend.

this would be great alongside eggs and bacon, a hearty stew, on even on its own for a special snack. it's likely you have everything you need to make this sitting right there in your pantry, so go ahead. you'll be so glad you did...

mexican camp bread (adapted from the pastry queen christmas cookbook)

makes 6 flat breads

you'll need:

4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons salt

6 tablespoons cold vegetable shortening

1 1/2 cups buttermilk

2 tablespoons butter

in a large bowl, combine the flour, sugar, baking powder and salt. use your hands or a pastry cutter to incorporate the shortening into the flour mixture until it's crumbly. add the buttermilk and stir until just combined (do not overmix).

divide the dough into 6 equal portions and place on a lightly floured work surface. roll each portion into a quarter-inch thick disk about 6-inches in diameter.

melt 1 tablespoon of butter in a large skillet over medium heat. add disks (i could fit 3 at a time in my skillet... you can do more or less depending on the size of yours) and fry for 4-5 minutes on each side, until golden brown. repeat for the rest of the dough and serve immediately.

that's it! lots of fun to make, and oh so much fun to eat.

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lightened up neiman marcus tortilla soup

one of my favorite places to eat in dallas is the mermaid bar in neiman marcus. it's chic (duh), and i can play at the makeup counters on my way out, but most importantly - they make this soup. if you've been, you know this isn't normal brothy tortilla soup. it's ultra-thick (like the texture of a chowder) because it's thickened with corn tortillas!

this is a much lighter version of their fabulous soup; it is the new year, after all. :) i thought i'd miss some of the richness (they use heavy cream and nacho cheese sauce to make it even thicker), but this is still so hearty and tasty, you won't bat an eye. so that's a win!

lightened up neiman marcus tortilla soup (adapted from neiman marcus cookbook)
serves 4

you'll need:
1 tablespoon olive oil
1 cup diced onion
1 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon chile powder
1/2 teaspoon dried oregano
dash of cayenne
1/2 cup crushed tomatoes
3 cups low-sodium chicken broth
1/2 cup water
5 corn tortillas, torn into small pieces
1/2 cup skim milk (optional - leave out for vegan. the milk adds a little creaminess, but it's not necessary !)
2 tablespoons chopped cilantro, for garnish (optional)

heat olive oil in a large pot over medium heat. add the onion and bell pepper and sauté until soft, about 4 minutes. stir in the garlic cloves, cumin, salt, chile powder, oregano, and cayenne and sauté for about 2 more minutes. add the tomatoes and chicken broth and water and bring to a boil. turn down the heat to low and add the torn tortilla pieces.

let the soup simmer for about an hour, stirring occasionally. add the milk, is using, and simmer for 15 more minutes. check for seasoning and add salt and pepper as needed.

ladle into soup bowls and garnish with cilantro, or whatever you like. now get onto neiman marcus online and buy a lipgloss or two. it's part of the experience, after all.

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mexican breakfast pizza

hope that everyone had a very merry christmas! ours was fabulous here in san antonio with my parents, although we are pretty bummed about missing the white christmas in dallas! hopefully we'll get to see it again this winter...

i'm not sure this totally qualifies as a breakfast pizza. if you leave out the eggs, it's really just a mexican pizza. but why would you leave out the eggs?

this is a really yummy pizza, and uses one of my favorite ingredients - chipotle sauce - as the base. if you want to kick up the heat, add some jalapeños and pepper jack cheese. that's what i'll do next time. :)

mexican breakfast pizza
serves 4

you'll need:
1 pizza dough, store-bought or homemade
1 tablespoon olive oil
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup red onion, chopped
1/4 cup chipotle sauce
1/2 cup cheddar cheese, shredded
2-4 eggs
salt and pepper
1-2 tablespoons chopped green onions, for garnish

preheat oven to 450F.

in a skillet, heat olive oil over medium-high heat. add in peppers and onions and cook until soft, about 5 minutes. set side.

roll out pizza dough to desired thickness (we like ours pretty thin) on a pizza stone or baking sheet. spread chipotle sauce evenly over dough (you might need a little more depending on the size of your dough). spread cooked peppers and onions on top, then sprinkle with cheddar. carefully crack eggs on top and sprinkle with salt and pepper.

bake pizza in oven for about 15 minutes, until the dough is browning and the eggs are cooked. allow to cool for a few minutes before slicing and serving.

hope you enjoy this - whether you have it for breakfast or not!

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